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Thin Mints with Candied Mint Leaves

When I first tried to bake one of the classic American cookies, AKA fatty & full of butter and sugar :), I didn’t have one of the main ingredients. Butter….

So, I went out (well, my parents and I did… ) and bought butter. At least what we thought was butter… It turned out to be Philadelphia cream cheese.

I was 7 and I came from China. (hello inability to read!)

Thankfully, I had a friend who told me that it was NOT butter… I wonder how it would have tasted!

Don’t worry, I used butter for these cookies and not cream cheese.

These thin mints have a slight minty flavor because of the fresh mint leaves and no mint extract. Soooo ggggooooodddddd!!!!

And if you are wondering about my qualifications to call these “thin mints”, trust me, I do. We bought like 10 boxes of these my first and ONLY year of being in Girl Scouts. Why? Because people ordered and then weren’t home to give us money! And yes, I know they usually don’t have candied mint on them. But this is homemade, people!!!

for the cookies

Instructions

For the candied mint leaves, beat the egg white until frothy and brush over mint leaves. Sprinkle sugar over them and then let dry.

Cream the softened butter, sugar, and fresh mint leaves together. Beat in the egg, then the chocolate. Add in the rest of the ingredients except for the candied mint leaves. Roll into a log and freeze for 1 hour. Slice them about 1/8th inch thick and bake at 400F for 13-15 minutes, or until nice and crunchy.

July 2, 2014 at 2:34 am says

I love your thin mints! I have had the opposite when buying Chinese ingredients from a Chinese shop – I speak English and the lady only speaks Chinese. Thankfully I also had someone who could read the label and tell me what I had bought 🙂

July 7, 2014 at 8:38 pm says

July 7, 2014 at 9:31 pm says

August 13, 2014 at 4:51 am says

These are so cool!! I would never EVER have thought to use mint for something like this! I am definitely trying this, my mint is seriously overgrowing right now 🙂 Plus peppermint creams are my FAVOURITE chocolate (I know, I’m so weird) so this will be similar!